Preheat oven to 180 degrees. Line a lamington pan with baking paper.
Weigh 120g of the butter into the thermal bowl. EXPERT / 1 minute / speed 3 / 95 degrees / cap ON, or until melted.
Add brown sugar, flour and coconut. EXPERT / 30 seconds / speed 7 / 0 degrees / cap ON, or well combined. Press into prepared pan and bake for 15-20 minutes until lightly golden. Remove from oven.
Place remaining butter, condensed milk and golden syrup in the thermal bowl. EXPERT / 10-15 minutes / speed 6 / 120 degrees / cap OFF, until golden. Pour over the cooked base, smooth out and bake for 12 minutes, or until firm. Remove from oven and cool completely.
Prepare topping by placing the chocolate in the thermal bowl. EXPERT / 30 seconds / speed 18 / 0 degrees / cap ON.
Add coconut oil. EXPERT / 2 minutes / speed 3 / 80 degrees / cap ON, or until melted together. Pour over caramel, smooth out and place in the fridge to set. Cut into squares to serve. Store in the fridge.